Spelt-buckwheat bread with seeds

Ingredients for 1 servings:

• 450 g spelt
• 50 g buckwheat
• 25 g chia seeds
• 25 g sesame seeds
• 50 g sunflower seeds
• 50 g millet
• ½ liter of water, 60 °C warm
• 1 packet of dry yeast
• 1 tsp, heaped salt
• 2 tbsp apple cider vinegar

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Finely grind the spelt and buckwheat and mix with the other dry ingredients. Heat the water to approximately 60 degrees Celsius. Knead all ingredients with a dough hook until a viscous dough forms. The warmth of the water will cause the dough to begin to rise. Line a 30 cm long loaf pan with baking paper and pour in the dough. Place the pan on the lowest rack of a cold oven and bake for 30 minutes at 200°C (top/bottom heat), then bake for a further 15 minutes at 180°C. Turn off the oven and let the pan stand for another 15 minutes. Then turn the bread out of the pan and let it cool.